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56 积分 2025-05-18 加入
Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation
7天前
已完结
Omega-3 long-chain polyunsaturated fatty acids: Metabolism and health implications
17天前
已完结
Anti-inflammatory effects of omega 3 and omega 6 polyunsaturated fatty acids in cardiovascular disease and metabolic syndrome
17天前
已完结
Pros and Cons of Long-Chain Omega-3 Polyunsaturated Fatty Acids in Cardiovascular Health
17天前
已完结
Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease
17天前
已完结
Efficacy of Omega-3 Fatty Acid Supplements (Eicosapentaenoic Acid and Docosahexaenoic Acid) in the Secondary Prevention of Cardiovascular Disease
17天前
已完结
Fish Consumption, Omega-3 Fatty Acids, and Risk of Cardiovascular Disease
17天前
已完结
Effect of High-Dose Omega-3 Fatty Acids vs Corn Oil on Major Adverse Cardiovascular Events in Patients at High Cardiovascular Risk
17天前
已完结
Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability
17天前
已完结
Synergistic modification of sweet potato protein by ultrasound and succinylation: curcumin-loaded emulsion and application in meat products
17天前
已完结
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